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Nov 25, 2013

Lite Plantain & Chorizo Stuffing

Gluten free can be really boring! Spice it up with this insane plantain stuffing! Make it with my Pavochon Turkey to impress any audience. In Puerto Rico this is the traditional stuffing that is made with a Pavochon but it is usually double fried and very high in fat. Here is my lightened up version and my taste buds could not tell the difference between this and and the original. Instead of frying the plantains I steamed them.

You could probably boil them and get similar results. The Plantains suck up a lot of the stock, and you want the stuffing to be moist. If it seems dry just add more stock. This stuffing is really easy to make and not a lot of ingredients. The best part is that it makes 5 full cups of stuffing and a 1/2 cup serving is only 4 Points!

Peel and steam Plantains for aprox 40 minutes or until tender (you can also boil the plantains) To boil you must cut both ends of the plantain, slice them down the middle and place in boiling water for about 35 min, then remove the skin.

In a skillet, saute olive oil and crushed garlic for 1-2 minutes. set aside and let cool

Remove skin from chorizo and sauté with no oil in a separate skillet (use pam) until brown

In a large bowl, using your fingers break the plantains into small pieces, or cut in small pieces with a knife.

Add all of the other ingredients to the plantain: Chorizo, oil, and chicken stock.

Beat and add egg, For maximum flavor use the the Chicken stock from your cooked turkey.

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About Me

My name is Doreen and I love to eat. My daughter Who was only 16 at the time, and I were diagnosed with celiac disease in 2008. I created this website to share our gluten free lifestyle. I gained 15 pounds after my diagnosis because I always felt deprived. I decided I would recreate all of our favorites, gluten free. However, being of Puerto Rican descent, I soon realized all the good stuff was very high in fat. I embarked on a mission to not only recreate the foods we love but to make them low in fat.